UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 22, Volume 78, Issue 3, September 2000, Page 1241-1252 PDF (2.8 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2000.322710 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| RAFAT N. SANDAK; AMAL A. A. EL-HOFI | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Amaranth seeds variety (Amaranthus vietmeyen whole meal was added at different levels of10,20,30,40% to two varieties of barley whole meal (maked and Giza 123), and to wheat flour (72% extraction). The chemical composition of the amaranth, barley, wheat flour and their mixture was determined. Amaranth whole meal contained the highest percentage of portein 14.41% followed by naked and Giza 123 barley (14.22 and 13.15%) and wheat flour 9.52% Amaranth was rich in the essential amino acids lysine, leucine, and isoleucine. While, glutamic, aspartic, and glycine acids constituted the highest value of nonessential amino acids. Moreover, tyrosine plus phenylalanine amino acids were the first limiting amino acids. Biscuits was prepared from whole meal barley and wheat flour supplemented with amaranth and the product was subjected to senosry evaluation. The sensory evaluation showed that amaranth at levels of 20% and 30% added to barley and wheat flour respectively, gave the best color and at levels of 10,20% gave the best biscuits taste. | ||||
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